Kale Salad

Kale! 

What is it? Some sort of curly, green, prehistoric leaf?

It seems like kale is becoming the "drug" of choice for health conscious foodies. Its rough and tough, its mean and it's really green. I'm not going to lie. When kale is eaten completely raw without anything added, it's a little like eating leaves off of a tree. In fact, it was and still is often used as a garnish on many plates and buffet tables. 

When you hear the word roughage, kale should probably come to mind. However, there are so many new and updated ways to make this leaf taste spectacular. Pinterest is just full of ideas. 

Kale is part of the cabbage family and is considered a "superfood". No, it can't fly. No it doesn't have laser vision. BUT, it is jam-packed with nutrients to help fight diseases and keep you living LONGER. Here are some of the benefits:                                                                                 

(Sources: National Institute of Health and WebMD)

Kale:

- lowers your cholesterol (the bad kind) with its Omega-3 fatty acids. 

- It has protein and fiber (get those bowels movin')

- Folic acid 

- It has high levels of vitamin K, A, and C

- It is good for your eyes, protecting against cataracts

- potassium, calcium, iron, an zinc

- It has antioxidants which prevent cell damage and have been thought to fight cancer

- It is also low in calories, about 30 cals for 1 cup

Basically, you can eat a small amount of this and get an enormous amount of benefits. Great right? But how the heck do we make it tasty?

There are a number of ways. You can saute it, steam it, put it in smoothies, make kale chips in the oven, or try one of the more amazing salad combinations out there. I decided to take the salad route, and it was a fine decision. 

Another crazy thing about kale is that it gets more tender and more sweet when you MASSAGE the kale with your hands. The bitterness fades away. No candles or lavender oil needed...but definitely some olive oil. By bruising the leaves, their true flavors are released.

Now, a kale salad can have almost anything in it. I have seen avocado, peaches, apples, pears, quinoa, goat cheese, feta cheese, blue cheese. Make whatever you like, but I have a simple recipe with a lemon vinaigrette:

The recipe:

Salad: 

2-3 cups kale, chopped roughly

Dried cranberries

Dried cherries

Almonds

Walnuts

Pecans

Pumpkin seeds (green)

Pears (Barlett)

Olive oil

Dressing:

Juice of 1 lemon

zest of 1 lemon

1 tsp chopped onion/shallot

1 Tbsp sugar

4 Tbsp olive oil

4 Tbsp apple cider vinegar

salt and pepper to taste

The procedure:

1) Take kale and place into a large bowl, drizzle a small amount of olive oil onto kale and massage with hands. Smush, squeeze and rub with fingers. 

2) Rinse the kale with water and dry off with paper towels. Return to large bowl.

3) In a small bowl, combine ingredients for dressing, whisk vigorously and set aside for a few minutes  ( Even better for a few hours if you have time!)

4) Chop pear into small pieces and add to large kale bowl

5) Add desired amount of cranberries, cherries, nuts & seeds.

6) Take dressing and strain into the salad. I use a small strainer or sieve. 

7) Mix thoroughly and serve immediately

Optional: Add goat cheese or feta to make it even better!

Roasted Root Vegetables

The smell of rosemary and garlic is something that never gets old. Hand me a recipe that has these two ingredients and it is bound to be delicious.

Now, let's say that you are frantically searching for that perfect side dish and every recipe you come upon seems to have an exotic ingredient not normally found in your pantry.

Black volcanic sea salt? NO
Squash blossoms? NO  (although delicious)
Purple carrots? NO
Squid ink? NO

BUT you might have some big orange carrots, some red potatoes, some sweet potatoes, a little garlic, a little onion and some rosemary from your apartment garden. Well, you have all the ingredients you need for a perfect side dish. Roasted Root Vegetables. Good at any of time of the year and so deliciously simple.

I usually pair this side with a main dish of  meat, poultry, or fish. I probably wouldn't serve it with pasta simply because you don't want to double your starches with the potatoes. If you do, your guests might go straight into food comas on your lovely furniture.

So, here is the recipe for Roasted Root Vegetables
 ( +'s indicate that you may add more if you wish)

Ingredients:

1 large yellow onion
1-2 sweet potatoes
5 + red potatoes, fingerling, or small golden potatoes
3 + carrots
2+ shallots (optional)
8+ cloves of garlic
Fresh rosemary
Extra virgin olive oil
Salt
Pepper


The procedure:

Preheat oven to 400 degrees F

1) Chop onion, potatoes, carrots into relatively equal size small chunks
2) Peel shallots (optional)
3) In a large baking dish, toss chopped onions, all potatoes, carrots and shallots with olive oil and a good sprinkling of salt and pepper. Seasoning is key!
4) Place in oven and roast for 30 minutes
5) Meanwhile, peel garlic and chop rosemary
6) Remove baking dish from oven, and add garlic and rosemary. Toss to combine.
7) Place baking dish back in oven for 20 minutes more or until vegetables are soft and browned.
8) Serve them up!

Note: You may use a baking sheet to roast the vegetables, they just take less time to cook (approx 40 minutes)


Enjoy the smells that permeate through your kitchen as you cook this. Rosemary and garlic? Oh yes!

Marinara Sauce

I totally understand that everyone has their own recipe for red sauce. I have heard it all. Everything from this sauce recipe is 100 years old to my grandma was buried in her coffin with this recipe but we somehow managed to get it from her ( Yikes!). But regardless, the red sauce is that safegaurded pasta sauce the people keep close to their hearts. We cook it to show our love! However, I would make a hefty bet that grandma's serious marinara sauce was seriously simple. Here is my recipe for Marinara sauce that can be used as a base for many Italian recipes or eaten just as is over a bed of fresh angel hair. Don't forget to pair it with a gulp of good red wine.

I started trying out sauce recipes as a result of hearing a very big secret from many gourmet chefs. The key to a really good red sauce is to use the right kind of tomato. San Marzano tomatoes to be exact. Now, what the heck are San Marzano tomatoes? Well, it was rumored that in the 1700s, a Peruvian king gave the king of Naples some San Marzano seeds and the rest is history. We know this to be a complete myth. However, we do know that San Marzanos are mostly grown in Italy and the United states and are the genetic base for Roma tomatoes (which are actually a crossbreed of tomatoes). San Marzanos are a very pure plum tomato, having low seed counts and having just the right amount of sweetness and acidity. So much so that most chefs prefer them above other types of tomatoes. I know I love them! I hope you do too.

Now, here is the recipe for the sauce:

The ingredients:

1 28oz can San Marzano tomatoes
5 basil leaves
1/2 cup red wine (Cabernet or Syrah)
Sugar
Salt
Pepper
Red pepper flakes
Extra virgin olive oil
1 medium yellow onion
3-4 cloves garlic

The procedure:

1) Chop the onion into small pieces and mince the garlic. Keep separate.
2) Drizzle a few tablespoons of olive oil into a large saute pan, toss in the onions and saute gently at about medium heat until the onions become soft and translucent. We call this SWEATIN' the onions
3) Add in the garlic and saute about 1 minute
4) Add in the can of tomatoes
5) Take a fork and squish the tomatoes down until they are in small chunks. I try to get it as smooth as I can. Stir the concoction together. (Optional: use Immersion blender)
6) Add the red wine, a good pinch of sugar, salt and pepper, and a few shakes of red pepper flakes. Stir altogether.
7) Let simmer for 20 minutes, stirring periodically
8) Chop basil leaves into a chiffonade or just roughly chopped.
9) Add basil leaves, stir, and simmer sauce another 10 minutes.
10) Enjoy!

I like to serve this immediately over angel hair pasta, with a good amount of fresh grated Parmesan and a drizzle of olive oil over the top. I have also used this as my base sauce for manicotti. Another great recipe for another post.